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dc.contributor.authorPaludetti, Lizandra
dc.contributor.authorKelly, Alan L.
dc.contributor.authorO'Brien, Bernadette
dc.contributor.authorJordan, Kieran
dc.contributor.authorGleeson, David E
dc.date.accessioned2020-08-04T14:22:32Z
dc.date.available2020-08-04T14:22:32Z
dc.date.issued2018-01-10
dc.identifier.citationPaludetti, L., Kelly, A., O'Brien, B., Jordan, K. and Gleeson, D. (2018). The effect of different precooling rates and cold storage on milk microbiological quality and composition. Journal of Dairy Science, 101(3), 1921-1929. doi: https://doi.org/10.3168/jds.2017-13668en_US
dc.identifier.urihttp://hdl.handle.net/11019/2251
dc.descriptionpeer-revieweden_US
dc.description.abstractThe objective of this study was to measure the effect of different milk cooling rates, before entering the bulk tank, on the microbiological load and composition of the milk, as well as on energy usage. Three milk precooling treatments were applied before milk entered 3 identical bulk milk tanks: no plate cooler (NP), single-stage plate cooler (SP), and double-stage plate cooler (DP). These precooling treatments cooled the milk to 32.0 ± 1.4°C, 17.0 ± 2.8°C, and 6.0 ± 1.1°C, respectively. Milk was added to the bulk tank twice daily for 72 h, and the tank refrigeration temperature was set at 3°C. The blend temperature within each bulk tank was reduced after each milking event as the volume of milk at 3°C increased simultaneously. The bacterial counts of the milk volumes precooled at different rates did not differ significantly at 0 h of storage or at 24-h intervals thereafter. After 72 h of storage, the total bacterial count of the NP milk was 3.90 ± 0.09 log10 cfu/mL, whereas that of the precooled milk volumes were 3.77 ± 0.09 (SP) and 3.71 ± 0.09 (DP) log10 cfu/mL. The constant storage temperature (3°C) over 72 h helped to reduce bacterial growth rates in milk; consequently, milk composition was not affected and minimal, if any, proteolysis occurred. The DP treatment had the highest energy consumption (17.6 ± 0.5 Wh/L), followed by the NP (16.8 ± 2.7 Wh/L) and SP (10.6 ± 1.3 Wh/L) treatments. This study suggests that bacterial count and composition of milk are minimally affected when milk is stored at 3°C for 72 h, regardless of whether the milk is precooled; however, milk entering the tank should have good initial microbiological quality. Considering the numerical differences between bacterial counts, however, the use of the SP or DP precooling systems is recommended to maintain low levels of bacterial counts and reduce energy consumption.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesJournal of Dairy Science;Vol. 101 (3)
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectmilk precoolingen_US
dc.subjectmilk microbiological qualityen_US
dc.subjectenergyen_US
dc.subjectmilk storageen_US
dc.titleThe effect of different precooling rates and cold storage on milk microbiological quality and compositionen_US
dc.typeArticleen_US
dc.embargo.terms2019-01-10en_US
dc.identifier.doihttps://doi.org/10.3168/jds.2017-13668
refterms.dateFOA2019-01-10T00:00:00Z


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    Teagasc LIvestock Systems Department includes Dairy, Cattle and Sheep research.

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Attribution-NonCommercial-ShareAlike 3.0 United States
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